Tender and juicy minced meat for incredibly delicious cutlets

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Minced meat should be juicy and tender not only for cutlets. All dishes with it need this. We are talking about dumplings, chebureks, meatballs, etc. There are several ways to avoid problems with juiciness.

Method No. 1

Experienced chefs say that minced meat that is ground too finely automatically runs the risk of becoming dry. Why? Because moisture evaporates from it faster during cooking. Next time, try grinding the meat into minced meat in a meat grinder with large holes.

Method No. 2

Add bread previously soaked in milk to the minced meat. For cutlets, this is an important ingredient that accumulates moisture and does not allow it to completely evaporate during frying. Meatballs are cooked with minced meat without bread. Instead, boiled rice is added. Onions should always be in chebureks, pelmeni, meatballs, belyashes, and cutlets.

Method No. 3

Breadcrumbs are a little secret to delicious stories with cutlets. An alternative option is flour. Fry the cutlets on both sides. Do not cover with a lid until you see a crust. If there is, then you can cover and cook.

Simple actions that can hardly be called tricks. There are just some nuances to cooking certain foods that you should know about. After all, everyone loves delicious cutlets and chebureks.